• 1/4 cup cornstarch
• 2 Tbs. water
• 1/2 tsp. ground ginger, or 3/43/4 tsp. teaspoon minced fresh ginger
• 1/2 tsp. minced garlic
• 1/4 cup plus 2 Tbs. sugar
• 1/4 cup soy sauce
• 1 cup large chicken broth
• 2 Tbs. white vinegar
• 2 Tbs. dry sherry or white wine, cut into chunks
• 1-1/2 lbs. boneless chicken breasts or thighs
• 1 egg, beaten
• 1/2 cup cornstarch
• 1 cup sliced green onions
• 1 Tbs. plus 1 tsp. small dried hot peppers, (optional)
• 1 Tbs. cooking oil

For Sauce: Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch.

For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain.

Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds. Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.

Per serving: calories 443, fat 7.6g, 16% calories from fat, cholesterol 146mg, protein 45.0g, carbohydrates 45.7g, fiber 1.1g, sugar 21.2g, sodium 1439mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.5, Lean meat: 0.6, Fat: 0.9, Sugar: 1.1, Very lean meat protein: 5.1

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